"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Holston
Added: Saturday, October 18, 2008


2 tbsp. butter
1/4 cup finely chopped onion
1 tbsp. all purpose flour
1 1/2 tsp. curry powder
2 {10 3/4 oz.} cans of chicken broth
1 {16 oz.} can pumpkin
1 tsp. brown sugar
1/4 tsp. salt, ground pepper, grated nutmeg
1 cup milk
minced chives or parsley
lowfat plain yogurt {opt}

Melt butter in 3 qt. saucepan over medium-high heat. Add onion & saute until translucent, about 5 minutes. Mix in flour & curry powder and cook until bubbly about 2 minutes. Remove from heat and gradually stir in broth. Add pumpkin, brown sugar, salt, pepper & nutmeg. Cook over medium heat, stirring constantly until thickened. Blend in milk & continue cooking until warmed thoroughly: do not boil. Ladle into bowls. Sprinkle with chives or parsley. Garnish with yogurt. Serve immediately.




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